Tagliatelle With Prosciutto And Radicchio
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Australian | Pasta | 6 | Servings |
INGREDIENTS
| 1 | lb | Fettucine, or tagliatelle |
| 6 1/2 | oz | Prosciutto, or turkey bacon |
| 1 | T | Canola oil, butter flavored |
| 1 | T | Virgin olive oil |
| 6 | T | Basil leaves, shredded |
| 1 | Radicchio, head shredded | |
| Salt and pepper, to taste | ||
| 3 | T | Asiago Cheese, shavings |
INSTRUCTIONS
PASTA POT - cook pasta until al dente. Drain well. Toss with butter
flavored canola. LARGE SKILLET or WOK - Fry prosciutto or bacon until
crisp; add a little olive oil, as needed, to prevent sticking. Option
#1: Combine the herb(s), radicchio, cheese, pepper and meat in a
serving bowl and toss. Add hot "buttered" pasta and toss. Distribute
servings to heated bowls. Top with cheese. Option #2: Push meat aside
in the wok or skillet and stir fry radicchio and herbs for about 3
minutes, until just wilted and the "cranberry" color darkens
("maroon"). Add the pasta to the wok. Toss. Salt and pepper to taste.
Transfer to a heated serving bowl. Top with cheese: some shavings,
some grated. VARIATIONS: __Any long stranded pasta. __Harlequin
pasta: plain, beet and spinach. __Equal amounts of linguine and angel
hair. Note the different cooking times on package. __Shorten the
pasta: break length in two. __Equal amounts of fresh basil, or lemon
basil and fresh tarragon. __Good quality turkey bacon instead of
prosciutto. Cut bacon into squarish pieces; then fry. [patH at
mcRecipe 30 Au 96] Posted to MC-Recipe Digest V1 #215 Date: Fri, 30
Aug 1996 08:29:00 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
Serving Ideas : mixed salad NOTES : San Diego, Thunder Bay Press 1994.
Jane Hann (Author, Australian)
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”
Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.4mg
Potassium: 118.4mg
Carbohydrates: 2.1g
Fiber: 1.7g
Sugar: <1g
Protein: 1g